Description
Garlic & Lemon Tuna Cakes with Mixed Leaf Salad are flavorful and easy-to-make patties combining tender tuna, fresh garlic, and zesty lemon, served alongside a refreshing mixed greens salad with cherry tomatoes, cucumber, and tangy balsamic vinaigrette. Perfect for a light lunch or dinner ready in just 25 minutes.
Ingredients
Scale
Tuna Cakes
- 1 can (15 oz) tuna, drained and flaked
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
- 2 tablespoons olive oil (for frying)
Mixed Leaf Salad
- 4 cups mixed salad greens (e.g., arugula, spinach, romaine)
- 1/2 cup cherry tomatoes, halved
- 1/4 cucumber, sliced
- 2 tablespoons balsamic vinaigrette
Instructions
- Prepare the tuna mixture: In a large bowl, combine the flaked tuna, breadcrumbs, mayonnaise, egg, minced garlic, lemon juice, lemon zest, salt, black pepper, and parsley (if using). Mix thoroughly until all ingredients are evenly incorporated.
- Form patties: Shape the mixture into 8 small patties, each about 2 inches in diameter, making sure they hold together well for frying.
- Cook the tuna cakes: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the tuna cakes carefully and cook for about 4-5 minutes on each side, or until they are golden brown and crispy on the outside.
- Prepare the salad: While the tuna cakes cook, toss the mixed salad greens, cherry tomatoes, and cucumber in a bowl. Drizzle with the balsamic vinaigrette and toss gently to coat all ingredients evenly.
- Serve: Plate the warm tuna cakes alongside the mixed leaf salad and enjoy immediately for the best flavor and texture.
Notes
- For best results, drain the tuna thoroughly to prevent the mixture from becoming too wet.
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- Adding fresh herbs like dill or chives can enhance the flavor.
- Make sure the oil is hot enough before frying to get a crisp crust on the tuna cakes.
- These tuna cakes can be served with a dollop of tartar sauce or a squeeze of extra lemon juice if desired.
